Winter sea breeze holiday cocktail

Ingredients

• 1 oz vodka
• 1 oz grapefruit juice
• 2 tablespoons tonic syrup
• 2 oz soda water
• 12 pomegranate seeds
• 3 mint leaves

Instructions

1. Fill the glass about 3/4 full with ice.
2. A lowball glass is the perfect size.
3. Add the vodka, grapefruit juice, tonic syrup and stir.
4. Pour in the soda water and garnish with the pomegranate seeds and mint leaves.

Pomegranate and Mint Lamb Chops

Ingredients

• ¾ cup pomegranate syrup or molasses
• 2 tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 4 cloves of garlic
• 12 large mint leaves
• 1 tablespoon honey
• ¼ cup olive oil
• 1 teaspoon salt
• 8 frenched lamb rib chops, about ½-inch to ¾-inch thick
• 1 cup fresh pomegranate for garnish
• fresh sprigs of mint for garnish

Directions

1. Blend the pomegranate syrup or molasses, vinegar, mustard, garlic, mint leaves, honey, olive oil and salt in a blender or food processor until smooth. Pour into a gallon size zip-close bag.
2. Add the chops to the bag. Squeeze out the air and seal the bag. Turn slowly so the marinade coats the chops. Refrigerate for 30-minutes.
3. Move oven rack 5 to 6-inches from broiler. Heat broiler to high. Line the bottom of an oven broiler pan with foil. Place broiler pan grill on top.
4. Remove chops from marinade and shake off excess. Place on broiler pan grill. Broil for 4 minutes. Turn and broil 3 to 4 minutes longer or until temperature reaches 145°F for medium rare.
5. Garnish with pomegranate seeds and mint sprigs before serving.

Seared Scallops on Watermelon Salad with Sparkling Mint Vinaigrette

Ingredients

• 1/2 cup mint leaves
• 3 tablespoons champagne vinegar
• 1/2 cup grape seed oil + 1 teaspoon for skillet
• 2 tablespoons agave nectar or honey
• 8 extra large diver scallops
• Cayenne pepper
• 1 tablespoon butter
• 8 half inch slices of watermelon
• 1 bunch radishes
• 5 ounces baby arugula
• Salt and pepper

Directions

1. Puree the mint, vinegar, grape seed oil, agave, 1 teaspoon salt and 1/2 teaspoon pepper in the blender. Set aside. Using a 2- 3 inch cookie cutter, cut the watermelon into 8 rounds. Slice the radishes thin and set aside.
2. Pat the scallops dry and remove the foot. Sprinkle with salt, pepper, and a little cayenne pepper.
3. Heat a large skillet to high. Drizzle a scant amount of oil in the skillet and carefully rub it around with a paper towel. When the skillet is smoking hot, place the scallops top down. Sear for 1 1/2 minutes until you can see caramelization around the edges. Using tongs or a metal spatula, flip the scallops. Add 1 tablespoon of butter to the skillet and cook 1-2 more minutes.

To assemble

1. Place one watermelon round on each plate and sprinkle arugula and radishes around it. 
2. Top the watermelon with a large seared scallop. Drizzle with mint vinaigrette and serve while the scallop is warm.

Passion Fruit Mojito

INGREDIENTS

• 2 tbsp. freshly squeezed lime juice
• 7-8 mint leaves
• 1 tbsp. simple syrup
• 4-5 tbsp. white rum
• ¼ cup passion fruit juice/pulp
• Crushed ice
• Sparkling water

DIRECTIONS

1. In a serving glass, combine the lime juice, mint leaves, simple syrup and rum. Muddle together well. Add in the passion fruit juice/pulp and stir to combine.
2. Add crushed ice to fill the glass most of the way. Top off with sparkling water. Garnish with a few passion fruit seeds, if desired. Stir gently with a straw and serve.